I'm a huge fan of simply prepared, poached/simmered chicken ~ either a whole bird or cut-up parts. It makes for a pretty cheap meal, especially when chicken is on sale or when you can find them marked down on, or just before, their 'sell by' date. When I find a good deal, I'll buy a few packs ~ one to cook that same day and the rest to go straight into the freezer. We eat the thighs all different ways ~ as-is; with gravy; with BBQ sauce; with teriyaki sauce; added to salads; Mexican food... the list just goes on and on. Sometimes I'll bone it before serving, sometimes not. Sometimes we eat it hot ~ sometimes cold. It's all good.
I use lots of different goodies in my poaching liquid ~ dried/fresh herbs, spices, wine, fruit juice, beer, lemons, onions, garlic, etc. ~ so it's never the same way twice. I tend to mix-and-match, depending on my mood, or what's available in the kitchen and what I'm thinking of serving it with. Check out this recipe that gives you a step-by-step on how to do this simplest of ways to prepare chicken thighs. Since it's only the three of us, I usually cook the smaller amount, just look for the 'Notes' on how to make the smaller portion. Enjoy!